Ingredients
- 1 kg of clams already drained
- 600 g tomatoes
- 320 g linguine or vermicelli
- a spring onion
- dry white wine
- marjoram
- garlic
- parsley
- fresh hot pepper
- extra virgin olive oil
- salt
For the recipe of Mediterranean linguine, blanch the tomatoes in boiling water for 1 ', then drain them, cool them in cold water, remove the skin and cut them into coarse cubes. Chop the onion and brown it with 3 tablespoons of oil and 1 clove of garlic for 2-3 ', then add the tomato cubes, a pinch of salt and cook everything for 15-20', obtaining a rustic sauce.
Open the clams in a pan over high heat with 1/2 glass of water, 1/2 of wine and 1 sprig of marjoram for a couple of minutes, then drain them. Strain the cooking juices, shell the clams and dip them. Chop 1 clove of garlic, a large sprig of parsley and a slice of chilli pepper; fry the mince in a pan with 2 tablespoons of oil for a few seconds, then add only the cooking base of the clams and bring to the boil.
At this point add the tomato sauce, cook for another 7-8 ', finally add the clams and turn off after 30 seconds. Meanwhile boil the linguine in salted water, then drain them not excessively, transfer them to the pan with the sauce, mix and turn off. Serve immediately with chopped fresh parsley.
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